Carrot Cake Pancakes ala ~CHB~

Carrot Cake Pancakes ala ~CHB~

(original recipe by Bobby Flay)

Pancakes

1½ cups all-purpose flour

¼ cup sugar

1 tsp. baking powder

½ tsp. baking soda

1 tsp. pumpkin pie spice*

½ tsp. fine sea salt

2 large eggs

1 cup buttermilk

¼ cup eggnog

3 Tbsp. unsalted butter, melted

½ tsp. vanilla

2 small jars carrot baby food

1 tsp. grated orange zest (optional)

1 Tbsp. grated crystalized ginger or diced candied ginger

* If you don’t have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and allspice.

• Whisk the first five (dry) ingredients together in a large bowl.
• In a separate bowl, add the next 7 ingredients until smooth; fold in ginger; cover and refrigerate 30 minutes.
• Heat griddle to medium heat; brush with butter and continue heating until butter foams.
• Drop ¼ cupfuls of batter onto heated griddle; cook until bubbles start to form and burst (about 2 minutes); flip and cook to set the other side another 1 to 2 minutes.
• As the pancakes are ready, place them in a single layer on a cookie sheet covered with parchment paper and keep them warm in the oven until ready to eat.

Topping

3 oz. cream cheese, softened

1 cup pure maple syrup

• Using electric mixer, beat cream cheese until smooth; add maple syrup and whip for 1 minute.
• Warm the topping in the oven (or the microwave).
• Serve pancakes with topping.